Hickory-Smoked Brisket
"In 'Make It Fast, Cook It Slow' by Stephanie O'Dea"
- Ready In:
- 10hrs 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 3 -4 lbs beef brisket (or chuck roast)
- 1⁄2 tablespoon celery salt
- 1⁄2 tablespoon garlic powder
- 1⁄2 teaspoon black pepper
- 1⁄4 cup A.1. Original Sauce
- 1 -2 tablespoon hickory liquid smoke (or more to taste)
directions
- Use a 4-quart slow cooker.
- Put the meat into the stoneware, and rub the spices on all sides.
- Add the A-1 sauce and liquid smoke.
- Cover and cook on LOW for 8-10 hours, or on HIGH for 4-6 hours.
- Slow and low is better.
- Serve over mashed potatoes or polenta.
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